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(GBM 3/67) GBM6206 Development of International Food Potential in Business - IC
Summary
(ENT3/67) ENT6205 Business Plan Development - IC
Summary
(HBM 3/67) HBM6206 Managing Cultural Diversity in Hospitality Business - IC
Summary
(GBM 3/67) GBM6203 Design Thinking for Creative Gastronomy Business - IC
Summary
(ENT3/67) ENT6202 Creativity for Business Innovation - IC
Summary
(HBM 3/67) HBM6203 Crisis Management in Hospitality Business - IC
Summary
(ENT3/67) ENT6201 Entrepreneurial Theory and Practice - IC
Summary
(GBM 3/67) GBM6201 Sustainable Gastronomic Tourism - IC
Summary
(HBM 3/67) HBM6204 Service Operations Management - IC
Summary
(GBM2/67) GBM6205 Service Marketing for Gastronomy Business - IC
Summary
(ENT2/67) ENT6205 Business Plan Development - IC
Summary
(HBM 2/67) HBM6206 Managing Cultural Diversity in Hospitality Business - IC
Summary
(ENT2/67) ENT6203 New Product Development and Strategic Branding - IC
Summary
(HBM2/67) HBM6205 Digital Marketing Management in Hospitality Business - IC
Summary
(ENT 2/67) ENT6204 Logistics and Supply Chain Management - IC
Summary
(GBM 2/67) GBM6204 Innovation and Gastronomy Technology - IC
Summary
(HBM 2/67) HBM6204 Service Operations Management - IC
Summary
(HBM 2/67) HBM6201 Hospitality Business Management for Executive - IC
Summary
(ENT1/67) ENT6206 Digital Transformation Strategy - IC
Summary
(HBM1/67) HBM6202 Leadership Skills in Hospitality Business Management - IC
Summary
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